Register Here for a 1:1meeting: https://go.oncehub.com/KristinGervasio
Kristin is dual-certified as an expert in culinary medicine and as an olive oil sommelier, the only person to hold both designations. Her passion for the connection between food, health, and longevity led to the launch of The CM Collective, a first-of-its-kind consulting firm that combines culinary medicine and green chemistry principles. By “Reimagining the Power of Food,” The CM Collective advises culinary teams in healthcare, hospitality, corporate wellness, aviation, and senior living with a unique evidence-based approach that aims to maximize taste and nutrition while minimizing potential exposure to hazardous chemicals. Kristin believes everyone deserves healthy food and supports select nonprofit organizations that promote the importance of Food As Medicine.
Kristin studied at The French Culinary Institute, The International Culinary Center, and Le Cordon Bleu, where she earned a certificate in Gastronomy and Nutrition. However, her most valuable lessons about cooking took place in her grandmother’s modest kitchen. She is also deeply interested in food history and anthropology, and their role in contextualizing why we eat as we do. She is currently pursuing a Master of Public Health degree at Yale University, focusing on the potential impact of culinary medicine within the public health toolkit. Kristin earned an MBA from The Wharton School and an undergraduate degree from Georgetown University.
Kristin is dual-certified as an expert in culinary medicine and as an olive oil sommelier, the only person to hold both designations. Her passion for the connection between food, health, and longevity led to the launch of The CM Collective, a first-of-its-kind consulting firm that combines culinary medicine and green chemistry principles. By “Reimagining the Power of Food,” The CM Collective advises culinary teams in healthcare, hospitality, corporate wellness, aviation, and senior living with a unique evidence-based approach that aims to maximize taste and nutrition while minimizing potential exposure to hazardous chemicals. Kristin believes everyone deserves healthy food and supports select nonprofit organizations that promote the importance of Food As Medicine.
Kristin studied at The French Culinary Institute, The International Culinary Center, and Le Cordon Bleu, where she earned a certificate in Gastronomy and Nutrition. However, her most valuable lessons about cooking took place in her grandmother’s modest kitchen. She is also deeply interested in food history and anthropology, and their role in contextualizing why we eat as we do. She is currently pursuing a Master of Public Health degree at Yale University, focusing on the potential impact of culinary medicine within the public health toolkit. Kristin earned an MBA from The Wharton School and an undergraduate degree from Georgetown University.